Crockpot Chicken Tetrazzini Recipe
Servings: 4
Ingredients
- 2 1/2 lb chicken cut up
- 1 c. water
- 1/2 c. dry white wine
- 1 med onion minced salt and pepper
- 1 Tbsp. parsley chopped
- 1/3 c. butter or possibly margarine
- 1/3 c. flour
- 1/2 c. light cream
- 4 ounce mushrooms liquid removed
- 8 ounce spaghetti broken in 2 " (pcs/cook/drain
- 1/2 c. grated parmesan cheese
Directions
- In crockpot combine chicken, water, salt, thyme, pepper and parsley. Cover and cook on low 10-12 hrs or possibly till chicken is very well done.
- Remove chicken and strain b broth into a bowl.
- Remove meat from bones. Cut chicken into slivers and set aside.
- Add in butter to crockpot and turn on high. Heat butter, stir in flour. Gradually pour in broth, then cream. Cook on high 30 min, till bubbly. Stir in cooked chicken, mushrooms and cooked spaghetti.
- Cover and cook on high 15 min. Sprinkle the top with Parmesan cheese.
- Note* Chicken and broth may be cooked the day ahead of serving and be refrigerated at this point. Then 1 hour before serving time, combine the remaining ingredients and complete.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 463g | |
| Recipe makes 4 servings | |
| Calories 952 | |
| Calories from Fat 488 | 51% |
| Total Fat 54.83g | 69% |
| Saturated Fat 23.99g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 457mg | 19% |
| Potassium 716mg | 20% |
| Total Carbs 55.98g | 15% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.45g | 2% |
| Protein 51.27g | 82% |
